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Here’s an easy homemade pumpkin soup with herbs. I recommend tan pumpkins if you can find them.
Ingredients
- 3 lb pie pumpkin, strings and seeds removed
- 1 Tbsp butter, ghee or extra virgin olive oil
- 3 cups stock or broth
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced or chopped
- 1 Tbsp sage leaves, dried or fresh, chopped
- 1 sprig thyme leaves, no stems
- 1 Tbsp turmeric powder
- 1 tsp unrefined sea salt
- 1/2 tsp black pepper
- 1 cup coconut cream or heavy cream
Instructions
- Heat oven to 400°F. Depending on size of pumpkin, cut into two or four pieces. Place pumpkin pieces cut side down onto shallow baking sheet lined with parchment paper.
- Roast pumpkin for 40-50 minutes or until texture is soft. Allow pumpkin to cool enough to be easily handled.
- Melt butter, ghee or olive oil in stock pot. Add onions and sauté for 5 minutes or until onions are translucent. Add garlic, turmeric, sage and thyme and sauté for another 3 minutes while stirring.
- Scoop out pumpkin flesh and add to stockpot with onions, garlic and herbs. Add stock or broth and 1/2 cup coconut cream/heavy cream. Salt and pepper to taste.
- Blend with an immersion blender until smooth.
- Serve in ceramic bowls. Drizzle with reserved coconut cream/heavy cream and sprinkle with dried or fresh sage.
- Roast the pumpkin seeds that were removed in step 1 for about 15 minutes at 350°F. Sprinkle with sea salt and garnish this dish with them.
Thank You Steven!
Definitely a leading recipe for the season!
What is the criteria that you use to distinguish between “stock” and “broth”?
What distinguishes a “pie pumpkin”?
Great questions and thank you for asking. According to Rachael Mamane’s delicious book “Mastering Stocks and Broths”, Stock is used as a general term to refer to the foundations of a dish. Stocks were intended to be a fundamental ingredient used to build soups and stews (as in bones), and cooked for a very long length of time. Broth is a more specific term used to refer to a substance that is prepared by boiling. Traditionally, broth contains more meat than bones and is simmered for a shorter period of time before getting strained and seasoned. The USDA requires a ratio of 135 parts water to only 1 part animal. This sounds pretty weak to me!
As for the pie pumpkins, the smaller ones are usually slightly sweeter and in my opinion, more flavorful. Pie pumpkins are just another type of pumpkin that go by many other names. My favorite is the Long Island Cheese pumpkin that can be found in the stores in the Fall.